Oaty hotcakes with caramel bananas

For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.

Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.

For the caramel bananas: halve the bananas lengthways and cut each piece in three.

Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.

Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.

Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

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